Raw tomatoes sell for a few dollars per pound. Tomato sauce sells for more per jar. That is value-added. You take what you grow and turn it into something that earns more per unit. This guide covers dried herbs, sauces, pickles, jams, and other products that boost backyard farm revenue.

What Counts as Value-Added?

Value-added means you changed the product. Drying, cooking, preserving, or packaging counts. A washed lettuce in a bag is still raw. A dried herb blend is value-added. So is salsa, pickles, jam, or herb salt. Each step adds labor and extends shelf life. You charge more for that.

Product	Input	Typical Price	Regulations
Dried herbs	Fresh herbs	$4–8 per oz	Cottage food (varies)
Herb salt/blend	Herbs + salt	$6–12 per jar	Cottage food (varies)
Pesto	Basil, oil, nuts	$8–12 per jar	Often needs licensed kitchen
Hot sauce	Peppers, vinegar	$6–10 per bottle	Cottage food or licensed
Pickles	Cucumbers, vinegar	$6–10 per jar	Cottage food (varies)
Jam	Fruit, sugar	$6–10 per jar	Cottage food (varies)

Start With Low-Regulation Items

Dried herbs and herb blends often fall under cottage food laws. That means you can make them at home with minimal permits. Check your state. Pickles, jams, and some sauces may also qualify. Hot sauce and pesto often need a licensed kitchen. See our licensing guide before you invest in a product.

Dried Herbs

Harvest herbs at peak flavor. Hang in bunches in a dry, dark place or use a dehydrator. Strip leaves when dry. Store in airtight jars. Sell in small bags or jars. Price per ounce. Oregano, thyme, rosemary, and sage dry well. See our herb business guide.

Herb Blends and Salt

Mix dried herbs with salt. "Roasting blend" (rosemary, thyme, sage) or "Italian blend" (oregano, basil, garlic) sell well. Package in small jars. Label with ingredients and your farm name. These make great gifts and add-on sales at farmers markets.

Pickles and Ferments

Cucumbers, beans, and carrots pickle easily. Use a tested recipe for safety. Vinegar pickles and lacto-fermented pickles have different rules. Label with ingredients and "keep refrigerated" if needed. Pickles extend your season. Cucumbers in July become pickles in August and September.

Jams and Preserves

Berries, tomatoes, and stone fruit make good jams. Use proper canning methods. Cottage food often allows high-acid jams. Low-sugar or unusual recipes may need a licensed kitchen. Price to cover fruit, sugar, jars, labels, and labor. Our pricing guide applies here too.

Hot Sauce and Salsa

Peppers, tomatoes, and vinegar. Fermented hot sauce has a following. Check regulations. Many states require a licensed kitchen for salsa and hot sauce. Some allow "fresh" salsa under cottage food. Research before you scale up.

Where to Sell Value-Added Products

• Farmers markets: Jars and bags display well. Offer samples.
• Holiday markets: Jams, herb blends, and gift sets sell in fall.
• Online: If regulations allow, ship dried herbs and some preserves.
• With fresh produce: Bundle a jar of pesto with basil. Add herb salt to herb sales.

Pricing Value-Added

Factor in raw ingredients, packaging, labor, and a margin. Compare to similar products at specialty stores. Local and small-batch often justify a premium. Use our profit estimator to model costs. Track what sells and what sits. Adjust next season.

Frequently Asked Questions

Do I need a license to sell dried herbs?

It varies by state. Many allow dried herbs under cottage food. Some have no specific rules. Check your state agriculture or health department.

What value-added products are easiest to start with?

Dried herbs and herb blends. Low equipment cost. Often allowed under cottage food. Long shelf life. Good margins.

Can I sell pesto from my home kitchen?

Often no. Pesto contains nuts and sometimes cheese. It may require a licensed kitchen. Check your state cottage food rules.

How do I price my jam?

Add fruit cost, sugar, jars, labels, and labor. Add 40–50% margin. Compare to similar jams at farmers markets and specialty stores. Local and small-batch can command a premium.